Like all traditional recipes that pre-date cookbooks, it’s difficult to trace this recipe’s origins, but like many of its kind, it has a legend that goes with it. In this case, the legend says that King Alfonso XIII first tasted it in a hunting lodge in Extremadura and liked it so much that he sent his chef there to learn how to make it so he could prepare it at the palace. Lends a little intrigue to the recipe, right?
Another typical aspect of such traditional recipes is that each family prepares them with whatever variations they like. In this case, the different schools appear to be “tomato and peppers, yes or no”, whole cloves of garlic versus mashed with or without almonds, or with or without the lamb liver depending on which household you consult (not in my house).
The only non-negotiable thing is having a good quality loaf of crusty bread to avoid leaving a drop of the delicious sauce, although one can add some “snapped” potatoes to the pot about 25 minutes before the stew is ready. Or, alternatively, serve it over noodles or mashed potatoes.
As with most stews and braises, it tastes even better the second time around.
Frite de Cordero (Lamb Stew)
Ingredients
- 2 1/2 lbs. boneless lamb leg or shoulder, cut into 1 1/2 to 2-inch pieces
- 1 lamb liver, (optional)
- 1 head garlic, all cloves peeled and left whole
- 2 Spanish onions, peeled and chopped
- 3 Italian-style green peppers, seeded and roughly chopped
- 3/4 cup canned crushed tomatoes, or passata
- 1 bay leaf
- 1 1/2 heaping tsp. smoked paprika, sweet, hot, or a mix
- 1 tsp. dried oregano, or 1 tablespoon fresh oregano leaves, finely chopped
- 1 tsp. dried thyme, or 1 tablespoon fresh thyme leaves
- 3 Tbsp. olive oil
- Kosher salt, to taste
- 1 cup dry white wine
- 1 cup beef, veal, or lamb broth
- Finely chopped fresh parsley, for garnish (optional)
Directions
- Heat the olive oil in a Dutch oven over medium heat.
- Pat the lamb pieces and liver (if using) dry with paper towels, then salt and pepper generously. Brown them well on all sides, then remove them from the pot and set aside.
- Add more oil to the pot if necessary, then add the onion and saute until it becomes transparent about 7 minutes. Add the peeled garlic cloves, the green pepper, and a bit of salt, and saute the mixture a few minutes more until the peppers are tender. (If using the lamb liver, remove 4 of the whole cloves of garlic from the pot and mash them along with the liver in a mortar or grind them in a blender or food processor until smooth. Set aside.)
- Add the crushed tomatoes or passata to the pot and cook for about 10 minutes, stirring from time to time. Remove the pot from the heat, add the smoked paprika, oregano, thyme, and bay leaf, and mix well. Return the pot to the stove over medium heat. Return the lamb pieces and any juices to the pot. Add the wine and broth and bring the mixture to a boil, then reduce the heat to low and cover.
- Cook the stew until the lamb is tender, about 1 1/2 hours. After 45 minutes of cooking, check the pot from time to time. If the mixture is becoming dry, add more broth or water. If the stew is too watery, remove the lid and allow the stew to continue cooking uncovered until the mixture thickens to your liking.
- When the stew is about 10 minutes from being ready, add the mixture of garlic and liver and stir well.
- Serve the stew hot, garnished with the chopped parsley.
Recipe by Mónica Escudero of El País, 17 Nov 2024
Accounting for Taste 
This looks great, will have to try a sous vide version of this. I’d say it is important to use lamb stock to get a good lamb flavor. But of course there are some who would want to avoid that on purpose.
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